Description
Hearty Nigerian jollof rice delights palates with its rich, spicy flavors and cultural significance. Authentic ingredients and careful preparation bring this classic West African dish to your table, inviting you to savor a culinary journey.
Ingredients
Scale
- 1 cup smoked fish (deboned, e.g., mackerel or catfish)
- ½ cup dried shrimp (optional)
- 2 cups long-grain parboiled rice (rinsed)
- 3 cups (720 ml) chicken or beef broth
- ¼ cup (60 ml) red palm oil
- 2 large tomatoes
- 1 red bell pepper
- 2 Scotch bonnet peppers
- 1 small onion
- 1 tbsp fermented locust beans (iru, optional)
- 1 tsp crayfish powder (optional)
- 1 tsp smoked paprika (optional)
- ½ tsp ground Cameroon pepper (optional)
- 1 tsp salt
- 1 tsp bouillon powder (optional)
- 1 handful scent leaves (or basil)
Instructions
- Aromatic Base Preparation: Heat palm oil in a large pot until it releases a subtle smokiness, creating a rich flavor foundation for Jollof rice.
- Flavor Layering: Sauté finely chopped onions in the sizzling oil, then introduce locust beans, crayfish powder, and blended pepper mix to build an intense flavor profile.
- Sauce Development: Simmer the mixture on medium heat, stirring periodically until the oil rises and ingredients form a glossy, concentrated sauce.
- Rice Integration: Fold thoroughly rinsed rice into the robust sauce, ensuring complete coating, then carefully add broth or water to just submerge the grains.
- Protein and Seasoning Incorporation: Strategically nestle smoked fish and dried shrimp throughout the rice, then season with salt, bouillon powder, and Cameroon pepper for depth and warmth.
- Cooking Process: Cover the pot, reduce heat, and allow rice to steam slowly, stirring occasionally to prevent scorching and ensure even cooking.
- Final Touches: When rice reaches perfect tenderness and liquid disappears, gently fold in fresh scent leaves or basil for an aromatic finish.
- Serving Preparation: Allow the Jollof rice to rest, covered, for a few minutes to harmonize flavors, then serve alongside crispy fried plantains, grilled protein, or refreshing coleslaw.
Notes
- Choose Authentic Palm Oil: Select high-quality, unrefined palm oil for genuine flavor and traditional taste, ensuring a rich, smoky base.
- Control Oil Temperature: Heat palm oil gently to release smokiness without burning, creating a perfect aromatic foundation for Jollof rice.
- Layer Seasonings Strategically: Add locust beans, crayfish, and pepper mix gradually to build depth, allowing each ingredient to develop its unique flavor profile.
- Prevent Rice Burning: Stir occasionally and maintain low heat to avoid scorching, ensuring even cooking and preserving the rice’s delicate texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: West African
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg